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Sweet Celeriac & Fennel Soup

By IQS Healthy Family Meals eCookbook

I Quit Sugar - Celeriac and Fennel Soup
  • 2 servings
  • Prep - 15 mins
    Cooking - 30 mins
  • Total - 45 mins
I Quit Sugar - Celeriac and Fennel Soup

Celeriac is like the ugly cousin of the veggie world but it’s cheap (when in season) and extremely versatile. We’ve paired it with fennel to give you a sweet, rich soup that’ll keep your sugar cravings at bay.  

Servings: 2
Preparation: 15 mins
Cooking: 30 mins

Tags: , , , , ,

Ingredients

  • 40 g butter (or coconut oil).
  • 1 large (250g) fennel bulb, sliced (reserve the leaves to garnish).
  • 1 small (300g) celeriac, peeled and roughly chopped into chunks.
  • 1 teaspoon fennel seeds.
  • 1 clove garlic, minced.
  • 1 tablespoon apple cider vinegar.
  • 1 l vegetable stock.
  • 60 g full-fat natural or Greek yoghurt, to serve.
  • pinch of sea salt, to season.
  • 2 slices sourdough bread, toasted.
  • 3 rashers of bacon, rind removed and chopped into 3cm pieces (Vegetarians omit).

Directions

1. Melt the butter in a large saucepan. Sauté the fennel and celeriac until soft, then add the fennel seeds and garlic. Add the vinegar, stir a little, and pour in the stock. Bring to the boil, then cover and simmer for 30 minutes.

2. Meanwhile (if you're having bacon), heat a small pan on medium heat. Place in bacon rashers and cook on both sides until crispy. Once cooked, set aside.

3. Remove soup from the heat and blend using a stick blender or process in batches using a blender.

4. Place half of the soup in a bowl and place the rest in a container for lunch tomorrow. Wrap one of the pieces of bread to accompany tomorrow's lunch. Serve the soup with a dollop of yoghurt and sprinkle with fennel leaves and bacon if on the Omni Meal Plan. Serve with the remaining pieces of sourdough bread.


Note

Dairy-free option: Use coconut oil to fry instead of butter and serve with a drizzle of coconut cream instead of full-fat yoghurt.

Celeriac is like the ugly cousin of the veggie world but it’s cheap (when in season) and extremely versatile. We’ve paired it with fennel to give you a sweet, rich soup that’ll keep your sugar cravings at bay.

Ingredients

  • 40 g butter (or coconut oil).
  • 1 large (250g) fennel bulb, sliced (reserve the leaves to garnish).
  • 1 small (300g) celeriac, peeled and roughly chopped into chunks.
  • 1 teaspoon fennel seeds.
  • 1 clove garlic, minced.
  • 1 tablespoon apple cider vinegar.
  • 1 l vegetable stock.
  • 60 g full-fat natural or Greek yoghurt, to serve.
  • pinch of sea salt, to season.
  • 2 slices sourdough bread, toasted.
  • 3 rashers of bacon, rind removed and chopped into 3cm pieces (Vegetarians omit).

Directions

1. Melt the butter in a large saucepan. Sauté the fennel and celeriac until soft, then add the fennel seeds and garlic. Add the vinegar, stir a little, and pour in the stock. Bring to the boil, then cover and simmer for 30 minutes.

2. Meanwhile (if you're having bacon), heat a small pan on medium heat. Place in bacon rashers and cook on both sides until crispy. Once cooked, set aside.

3. Remove soup from the heat and blend using a stick blender or process in batches using a blender.

4. Place half of the soup in a bowl and place the rest in a container for lunch tomorrow. Wrap one of the pieces of bread to accompany tomorrow's lunch. Serve the soup with a dollop of yoghurt and sprinkle with fennel leaves and bacon if on the Omni Meal Plan. Serve with the remaining pieces of sourdough bread.

Note

Dairy-free option: Use coconut oil to fry instead of butter and serve with a drizzle of coconut cream instead of full-fat yoghurt.